Summer Plum, Beet & Feta Salad
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Total: 30 mins
A seasonal salad full of flavour and texture from earthy-sweet roasted beetroot and crispy chickpeas topped with juicy summer plums, creamy crumbles of feta and crunchy flax seeds, drizzled in a zingy lemon and basil dressing.
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569 kcal
(per portion)
Ingredients you'll need
  • 2 beetroot
  • 400g tin of chickpeas
  • 400g plums
  • 1 garlic clove
  • 1 lemon
  • A handful of basil, leaves only
  • 120g feta
  • A pinch or two of flax seeds
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Large roasting tin
Step by step this way
  • 1.

    Preheat your oven to 180°C/Fan 160°C/Gas 4. Scrub the beetroot (no need to peel it), trim off the tops and slice the beetroot into 1cm-thick chunks. Scatter into a large roasting tin. Drain and rinse the chickpeas, then shake dry and tip into the roasting tin. Pour over 1 tbsp olive oil and season with a pinch of salt and pepper. Slide the tin into the oven and roast for 25 mins – the beetroot should be tender and the chickpeas crispy.

  • 2.

    Meanwhile, halve the plums and remove the stones. Slice the plums into thin wedges.

  • 3.

    Peel the garlic and grate it into a small bowl. Juice in the lemon. Pick the basil leaves and tear them into small pieces. Add the basil to the bowl. Stir in 1 tbsp olive oil and a pinch of salt and pepper to make a dressing.

  • 4.

    Divide the roast beetroot and chickpeas between a couple of warm plates. Top with plum wedges, crumbles of feta and a pinch of flax seeds each . Drizzle over the lemon and basil dressing to serve.

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